Seared Salmon Fillet with Roasted Sweet Potato and Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon Fillet with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potato and Asparagus

Pan-seared wild salmon served with tender asparagus and oven-roasted sweet potatoes, finished with a squeeze of lemon and fresh dill for a perfectly caramelized finish.

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NUTRITION

455kcal
Protein
43.9g
Fat
15.8g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon Fillet

150 grams Sweet Potato

100 grams Asparagus

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces and toss with half of the olive oil and a pinch of sea salt.

  • 3

    Spread the sweet potatoes on a parchment-lined baking sheet and roast for 15 minutes.

  • 4

    Trim the woody ends of the asparagus and add them to the baking sheet with the potatoes, roasting for another 10 minutes until tender.

  • 5

    Season the salmon fillet with sea salt and black pepper.

  • 6

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 7

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crisp.

  • 8

    Flip the salmon carefully and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.

  • 9

    Plate the seared salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.

Seared Salmon Fillet with Roasted Sweet Potato and Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon Fillet with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potato and Asparagus

Pan-seared wild salmon served with tender asparagus and oven-roasted sweet potatoes, finished with a squeeze of lemon and fresh dill for a perfectly caramelized finish.

NUTRITION

455kcal
Protein
43.9g
Fat
15.8g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon Fillet

150 grams Sweet Potato

100 grams Asparagus

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces and toss with half of the olive oil and a pinch of sea salt.

  • 3

    Spread the sweet potatoes on a parchment-lined baking sheet and roast for 15 minutes.

  • 4

    Trim the woody ends of the asparagus and add them to the baking sheet with the potatoes, roasting for another 10 minutes until tender.

  • 5

    Season the salmon fillet with sea salt and black pepper.

  • 6

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 7

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crisp.

  • 8

    Flip the salmon carefully and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.

  • 9

    Plate the seared salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.